We got a good few kg of our old ‘vine’ peaches, the ones with red bits near the seed, off the tree yesterday. Any ideas of the quickest way to process them to store? They aren’t very big and quite firm so doubt I could can them. In the past I’ve frozen but can’t remember if I have to blanche or not. All ideas welcome!
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Dry them (for little person) or put in alcohol (for bigger people).
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I stew peaches or apricots etc just for a few mins with plenty of sugar and a tiny bit of water, leave them as bits and when cold, fill those plastic picnic cups which I think are now paper, cover with foil and stand in the freezer until hard and then put in plastic bags. Keep for months as I enjoy having them mid winter knowing it won’t be long before they are on the trees again.
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Also a very useful addition to larger persons’ lamb tagines - yum!!! (but these might be a tad rare - and I don’t mean pink -chez JJ)
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We have several Algerian and Morrocan friends
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Ah, but on the basis of some of your previous postings, have to ask, do you share lamb tajines? 
Hell would freeze over…. (For OH, I am not an obligate vegetarian but the lamb would have to have gambolled in grassy fields and live nearby)
Really, I think you do them a disservice.
Here’s a couple of interesting US peach salad recipes. The first one I’ve used many times when entertaining and want to make a ‘wow’. Most recently, last Saturday did the catering for fifteen women at a friend’s yoga day school and afterwards, everyone wanted the recipe.
Tomato and Peach Salad With Whipped Goat Cheese
By Alexa Weibel
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
5(1,727)
Notes
Read 176 community notes
Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.
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Ingredients
Yield:4 servings
- 2tablespoons extra-virgin olive oil
- 1tablespoon sherry vinegar
- 1tablespoon whole-grain mustard, preferably Maille brand
- ½teaspoon fresh lemon zest, plus 2 teaspoons juice
- Kosher salt and black pepper
- ¼small red onion, very thinly sliced
- 4ounces soft goat cheese or feta
- 6tablespoons heavy cream (in France use créme d’Isigny from Intermarche)
- 2large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges
- 2medium peaches (about 12 ounces), halved, pitted and cut into ½-inch wedges
- 1packed cup torn purslane, mâche or watercress (optional)Preparation
Step 1
In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
Step 2
Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
Step 3
Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.
Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette
The theory that opposites attract is confirmed in this unlikely pairing of peach and gochujang. The sweet and spicy notes of [gochujang] dance with the fresh fruitiness of peach, enhancing its sweetness and elevating its floral notes. Crunchy, juicy cucumbers and creamy mozzarella provide a welcome counterpoint to the boldness of the vinaigrette. Keep this game-changing salad dressing in your back pocket for any time you are looking to liven up a dish; it would work well drizzled over grilled or roasted veggies or even pan-fried tofu. The peaches can be swapped for any summer stone fruit; try nectarines, plums or apricots. If you’d like to add some greens, opt for baby spinach or arugula.
Ingredients
Yield:4 servings
- 2tablespoons gochujang
- 2tablespoons rice vinegar
- ¼cup extra-virgin olive oil, plus more for serving
- 2teaspoons maple syrup
- 1garlic clove, finely grated
- Salt and pepper
- 4ripe peaches, halved, pitted and sliced
- 4Persian cucumbers, sliced
- 8ounces fresh mozzarella, torn
- Big handful basil leaves
Step 1
To make the vinaigrette, place the gochujang, rice vinegar, olive oil, maple syrup and garlic in a small bowl and whisk to combine. Season with salt and pepper.
Arrange the peaches and cucumbers on a large serving plate or platter. Evenly distribute the mozzarella on top and then drizzle the vinaigrette over everything. Season with salt and pepper and drizzle lightly with olive oil. Scatter the basil leaves on top and serve.
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To be fair, lots of Brits make that mistake - is it two 'c’s or two 'r’s or both?
OTOH, it’s not like Liechtenstein which virtually everyone gets wrong.
I’m a bit of a pedant (“only a bit?” interjects OH). Nevertheless, I don’t point out SF posters’ misspellings unless I can make a decent joke or a pun from it. Also, quite a few frequent posters seem to be dyslexic, but that doesn’t prevent them from making very helpful or pertinent contributions.
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As a Moroccan born Anglo, I have had years, nigh on 70, of those sort of racist answers and ‘mistakes’, there is never an excuse.
Hmm… I suspect that how each of us views things, depends on our own life-experiences (good/bad and everything in between).
As a child, my spelling was considered quite good… nowadays, it’s on a downward spiral… and there are so many words over which I flounder… but this has absolutely nothing to do with racism.
Back to processing peaches… my favourite way of processing 'em is to cut 'em up and serve with a caramel icecream… 
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I am making a peach compote to go with panna cotta for tomorrow’s lunch with friends.
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I’m intrigued. Liechtenstein is correct for the country so are you suggesting that ‘everyone’ spells it Leichtenstein?
In the days before spell checks, I reckon it was not uncommon.
However, I unintentionally phrased that point ambiguously and have now hopefully corrected it: instead of ‘not Liechtenstein’ I should have written 'not like Liechtenstein.
My rule in the e/i stakes is to follow the German, As far as I know if something is pronounced ee, the e in the couplet is placed second. If the pronunciation is aye, then the i comes last.
This is why I get all wound up when people say neether instead of the correct, nayether, for instance. Especially Harvey Winestine (Weinstein), who seems to have completely confused himself in pronouncing 2 identical syllables in a different way. 
He deserves gaol for that alone. 
So Liechtenstein is that way because it is pronounced Leech (Scottish ch btw) in the first syllable and stayen (as in aye aye!) in the last one.
I’m with David Mitchell on almost everything (if not really everything) when he goes into MacDos for some chips he is forced to order fries but insists nevertheless on saying chips ‘merely as a protest against the American cultural invasion.’ (this in the UK, obviously)
I don’t process peaches btw, I merely eat them, one plus a lump of cantal for every lunchtime. 
You need to relax more David as both are accepted pronunciations.
Ella / Louis : Let’s call the whole thing off
By the way, does anyone know how I can get the image back when I post from YouTube? These days I just get this black rectangle.
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Are you sharing the link?
I just copy it and paste into my post